Modified peanut butter composition and method of producing same

Abstract

A modified peanut butter composition is provided that includes natural peanut butter, hard butter, and silica gel or fumed silica. The modified peanut butter can also include maltodextrin and canola oil. A method of producing a modified peanut butter composition is also provided. The method includes heating a natural peanut butter to a temperature of at least 140° F., adding a hard butter to the natural peanut butter, mixing a silica gel or a fumed silica with the hard butter and natural peanut butter until a homogeneous mixture is obtained, and mixing the homogeneous mixture until the temperature is in the range of 115° F. to 130° F.

Description

CROSS REFERENCE TO RELATED APPLICATIONS[0001]This application claims priority to U.S. Provisional Patent Application No. 62 / 981,294 filed on Feb. 25, 2020, which is hereby incorporated herein by reference.BACKGROUNDField of the Invention[0002]The present invention relates to a modified peanut butter composition and a method of producing such a composition. In particular, the present invention relates to a modified peanut butter that is moldable and highly flavored. The modified peanut butter includes a fumed silica or silica gel. The modified peanut butter can be used in conjunction with a pet treat or a pet toy such as a rawhide.Background Information[0003]Peanut butter was first patented in 1884. However, when conventional peanut butter sits for long periods of time, the peanut butter separates into a liquid portion and a solid portion. Therefore, when peanut butter is used in products such as pet treats that may sit out for long periods of time, the peanut butter drips out of the...

AI Technical Summary

Benefits of technology

The patent text describes a modified peanut butter that is highly moldable and can retain its shape without a lot of fillers. This is achieved by adding fused silica or silica gel, hard butter, and peanut oil to the peanut butter. The hard butter helps to solidify the peanut butter at higher temperatures, while the fused silica or silica gel gels the solid and liquid lipid mixture to provide the desired moldability. The modified peanut butter has a moldability that allows it to be easily shaped and can maintain its shape for long periods of time without separating. This makes it ideal for use in pet treats or carriers, where the peanut butter can be easily shaped without dripping out. The modified peanut butter also maintains its flavor while being able to hold itself together as a layer in a pet treat.

Problems solved by technology

However, when conventional peanut butter sits for long periods of time, the peanut butter separates into a liquid portion and a solid portion.

Therefore, when peanut butter is used in products such as pet treats that may sit out for long periods of time, the peanut butter drips out of the product and is thus not suitable for use.

However, when conventional fillers have been added to peanut butter, the peanut butter flavor is significantly diluted or deleted.

Dogs in particular like peanut butter flavor, so it is undesirable to dilute or delete the peanut butter flavor of pet treat products.

Images